KR20080071652A - The acorn-starch jelly in a bamboo bowl that added bamboo shoots - Google Patents

The acorn-starch jelly in a bamboo bowl that added bamboo shoots Download PDF

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Publication number
KR20080071652A
KR20080071652A KR1020070009754A KR20070009754A KR20080071652A KR 20080071652 A KR20080071652 A KR 20080071652A KR 1020070009754 A KR1020070009754 A KR 1020070009754A KR 20070009754 A KR20070009754 A KR 20070009754A KR 20080071652 A KR20080071652 A KR 20080071652A
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South Korea
Prior art keywords
bamboo
jelly
acorn
shoots
bamboo shoots
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KR1020070009754A
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Korean (ko)
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한상혁
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한상혁
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Priority to KR1020070009754A priority Critical patent/KR20080071652A/en
Publication of KR20080071652A publication Critical patent/KR20080071652A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2200/00Function of food ingredients
    • A23V2200/30Foods, ingredients or supplements having a functional effect on health

Abstract

Acorn-starch jelly with bamboo shoots using a bamboo tube is provided to enable consumers to eat the jelly regardless of one's physical constitution and conveniently take the jelly out of the bamboo tube. Acorn-starch jelly with bamboo shoots using a bamboo tube is prepared by the steps of: (a) cutting bamboo joints, vertically cutting each bamboo tube into halves, washing them, combining the two bamboo tube pieces into one tube, binding it with a string, and sterilizing the bound bamboo tube in a UV sterilizer for 1hr; (b) UV sterilizing washed bamboo shoots, boiling them in water at 100°C for 40~50min, drying, powdering, and sterilizing; (c) adding 3~7wt.pt. of the bamboo shoot powder to 100wt.pt. of sterilized jelly powder, mixing the mixed power with clean water, adding 3wt.pt. of bay salt, and boiling all the mixture down over low heat for about 30min; (d) adding 2wt.pt. of vegetable oil to the boiled mixture, stirring it over high heat for about 10min, closing a lid, and well-steaming for about 10min to obtain acorn-starch jelly with bamboo shoots; and (e) filling the sterilized bamboo tube with the acorn-starch jelly, putting it into a UV sterilizer, low-temperature aging for about 10~12hr, sealing the inlet of the bamboo tube with Korean traditional paper, and then vacuum-packing.

Description

죽순을 첨가한 대나무 통 도토리묵 {The acorn-starch jelly in a bamboo bowl that added bamboo shoots}Bamboo acorn jelly with bamboo shoots {The acorn-starch jelly in a bamboo bowl that added bamboo shoots}

본 발명은 죽순을 첨가한 대나무 통 도토리묵의 제조 방법에 관한 것으로 보다 상세하게는 죽순 분말,도토리 분말,천일염,식물성 기름,정수 된 물의 비율을 조절하는 공정을 통하여 제조하여 대나무 통에 주입하여 저온숙성시키는 방법에 관한 것이다. 종래의 도토리묵이 가지고 있는 따뜻한 성질은 열이 많은 체질에겐 약리효과가 떨어지는 단점을 지닌다. 죽순과 대나무의 차가운 성질도 역시 냉한 체질에겐 약리 효과가 떨어진다. 또 기존의 대나무 통을 일정크기로 잘라 겔 타입의 묵을 주입시켜 꺼낼 때 묵의 파손이 심해 먹는 이로 하여금 불쾌감을 줄 수 있을 것이다.The present invention relates to a method of manufacturing bamboo barrel acorn jelly added with bamboo shoots. More specifically, bamboo shoot powder, acorn powder, natural salt, vegetable oil, and purified water are prepared through a process for controlling the ratio of water, and then infused into a bamboo barrel for low temperature aging. It is about how to let. The warm nature of the conventional acorn jelly has a disadvantage that the pharmacological effect is poor for a lot of heat constitution. The cold nature of bamboo shoots and bamboo also has a weak pharmacological effect on the cold constitution. In addition, when cutting the existing bamboo barrel into a certain size and injecting gel-type jelly, the breakage of the jelly is severe and may cause discomfort to the eater.

본 발명은 이러한 체질적 문제를 해소시키기 위하여 죽순 분말과 도토리 분말을 혼합해 제조한 겔 타입의 완성된 묵을 대나무 통에 주입해 자외선 살균기에 저온 숙성시켜 대나무 입구를 한지로 봉하여 진공포장하는 공정을 거쳐 도토리묵의 따듯한 성질과 대나무,죽순의 차가운 성질을 중화시킬 수 있어 음식으로는 궁합이 잘 맞고 체질적으로는 다양한 체질을 가진 사람도 체질적인 부담이 없이 섭취할 수 있다. 대나무 통의 한쪽 마디가 살아있는 대나무 통을 세로 길이로 잘라 다시 원통형으로 만들어 하나의 끈으로 움직이지 않게 묶어 놓음으로써 소비자가 손쉽게 꺼낼 수 있어 묵의 상태를 최대한 훼손시키지 않고 대나무의 자연미를 그대로 살려낼 수 있다.In order to solve this constitution, the process of injecting the gel-type finished jelly prepared by mixing bamboo shoot powder and acorn powder into a bamboo barrel and aging at low temperature in an ultraviolet sterilizer to seal the bamboo inlet with Hanji and vacuum-packing It can neutralize the warm properties of acorn jelly and the cold properties of bamboo and bamboo shoots, so it is well suited for food, and people with various constitutions can consume it without any physical burden. One end of the bamboo barrel cuts the living bamboo barrel into vertical lengths and is made into a cylindrical shape and tied together with a single string so that it can be easily taken out by consumers. .

본 발명은 한쪽 마디가 살아있게 일정크기로 절단해 이를 다시 세로길이로 반을 잘라 내면과 외면을 깨끗이 세척 후 두 개로 분리된 대나무를 원통형이 되게 합쳐 움직이지 않게 하나의 끈으로 묶어 자외선 살균처리기에 넣어 1시간 정도 살균처리하는 공정을 거처 깨끗이 세척한 죽순을 자외선 살균처리하여 100 도씨 끓는물에 넣어 40~50분 정도 삶아내고 죽순을 꺼내어 건조시켜 분말로 만들어 살균처리하고 이미 살균처리된 묵분말 100 중량부에 대하여 3 내지 7 중량부의 조성비로 죽순 분말을 첨가하여 정수된 물과 혼합하고 3 중량부의 천일염을 넣어 은근한 불로 약30분 정도 걸죽해질 때까지 저어내어 2 중량부의 식물성 기름을 넣고 센 불로 약10분 정도 충분히 저어내고 뚜껑을 닫아 약10분 정도 뜸을 들여 제조한다. 살균처리된 대나무 통에 제조된 도토리묵을 주입하고 자외선 살균 처리기에 넣어 대나무의 성분이 도토리묵에 자연스럽게 충분히 스며들도록 약 10~12시간 정도 저온숙성시켜 대나무 통의 입구를 한지로 봉하여 진공포장하는 공정을 통하여 제조된다.According to the present invention, one node is cut to a certain size to keep it alive and cut it back to lengthwise, and the surface and the outer surface are washed cleanly. After sterilizing for 1 hour, put the clean bamboo shoots into UV sterilization, boil it in 100 ° C boiling water, boil it for 40 ~ 50 minutes, take out bamboo shoots, dry it into powder, sterilize it, and paste powder Add 100 parts by weight of bamboo shoot powder at a composition ratio of 3 to 7 parts by weight, mix it with purified water, add 3 parts by weight of natural salt, stir until about 30 minutes with a tender fire, add 2 parts by weight of vegetable oil, and add Stir well enough for about 10 minutes, close the lid, and cook for about 10 minutes. The process of injecting acorn jelly into sterilized bamboo barrel and putting it in an ultraviolet sterilizer is done at low temperature for about 10 to 12 hours so that the ingredients of bamboo naturally penetrate into the acorn jelly. It is manufactured through.

기존의 도토리묵과는 달리 도토리묵을 살균처리한 대나무통에 주입해 자외선 살균기에 저온 숙성시켜 대나무 입구를 한지로 봉하여 진공포장하는 공정을 특징으로 하는, 죽순을 첨가한 대나무 통 도토리묵의 제조 방법에 관한 것으로 친환경적인 제조방법이라 할 수 있다. 죽순의 차가운 성질과 도토리묵의 따뜻한 성질을 중화시킬 수 있어 음식으로는 궁합이 잘 맞고, 도토리묵이 가지고 있는 약리작용과 대나무통과 죽순이 가지고 있는 약리작용을 감안한 본 발명은 현대인들의 불규칙한 식습관에서 비롯한 과체중, 소화불량, 변비 크게는 대나무 재배 농가의 소득을 극대화시킬 것으로 기대된다. 대나무의 성분이 저온숙성시키는 과정에서 도토리묵에 자연스럽게 충분히 스며들게 하여 현대인들의 사회환경에서 오는 과체중,고혈압,변비와 원기회복 및 숙취해소, 소화기능 촉진은 물론 다이어트,특히 중금속 해독에 탁월한 효과를 얻을 수 있을 것으로 예상된다.또 위생상 대나무 통은 1회에 한하여 이용하며 자연미 그대로의 대나무 통을 하나의 인테리어 소품으로 활용할 수 있게 만들어 미니화분,미니화단,수저통,연필통 등등 집안의 분위기를 한층더 높일 수 있게끔 만들어 크게는 재활용을 함으로써 생활쓰레기를 줄이는데 기여할 수 있을 것이다.Unlike conventional acorn jelly, the method of manufacturing bamboo acorn jelly with bamboo shoots is characterized by incorporating acorn jelly into sterilized bamboo barrel, aging at low temperature in an ultraviolet sterilizer, sealing the bamboo inlet with Hanji, and vacuum-packing it. It can be called an environmentally friendly manufacturing method. It can neutralize the cold properties of bamboo shoots and the warm properties of acorn jelly, and the present invention is well suited for food, and the present invention considering the pharmacological action of acorn jelly and bamboo barrel and bamboo shoot has overweight and digestion in modern people's irregular eating habits. Poor and constipation is expected to maximize the income of bamboo farmers. During the low temperature aging of bamboo, the ingredients are naturally soaked into acorn jelly, so it is possible to obtain an excellent effect on overweight, hypertension, constipation and rejuvenation and hangover, promoting digestive function as well as detoxifying heavy metals from modern society. For hygiene reasons, bamboo barrels are used only once and the natural beauty of bamboo barrels can be used as an interior accessory to further enhance the atmosphere of the house such as mini pots, mini flower beds, spoons, pencil cases, etc. It will be able to contribute to reducing household waste by making and recycling it.

Claims (1)

한쪽 마디가 살아있게 일정크기로 절단해 이를 다시 세로길이로 반을 잘라 내면과 외면을 깨끗이 세척 후 두 개로 분리된 대나무를 원통형이 되게 합쳐 움직이지 않게 하나의 끈으로 묶어 자외선 살균처리기에 넣어 1시간 정도 살균처리하는 공정과 깨끗이 세척한 죽순을 자외선 살균처리하여 100도씨 끓는물에 넣어 40~50분정도 삶아내고 죽순을 꺼내어 건조시켜 분말로 만들어 살균처리 하고 이미 살균처리된 묵분말 100 중량부에 대하여 3 내지 7 중량부의 조성비로 죽순 분말을 첨가하여 정수된 물과 혼합하고 3 중량부의 천일염을 넣어 은근한 불로 약30분 정도 걸죽해질 때까지 저어내어 2 중량부의 식물성 기름을 넣고 센 불로 약10분 정도 충분히 저어내고 뚜껑을 닫아 약10분 정도 뜸을 들여 제조한다. 죽순의 차가운 성질과 도토리묵의 따뜻한 성질을 중화시킬 수 있어 음식으로는 궁합이 잘 맞는다. 살균처리된 대나무 통에 제조된 도토리묵을 주입하고 자외선 살균 처리기에 넣어 대나무의 성분이 도토리묵에 자연스럽게 충분히 스며들도록 약 10~12시간 정도 저온숙성시켜 대나무 통의 입구를 한지로 봉하여 진공포장하는 공정과 이때 한쪽 마디가 살아있는 대나무 통을 세로 길이로 잘라 다시 원통형으로 만들어 하나의 끈으로 움직이지 않게 묶어 놓음으로써 소비자가 손쉽게 저온 숙성된 도토리묵을 꺼낼 수 있게 만들어 도토리묵의 파손을 최대한 막을 수 있어 자연미 그대로의 대나무원형 형태를 그대로 유지시킴으로써 불쾌감을 주지않고 눈으로는 보는 즐거움과 맛으로는 도토리묵의 쫄깃함과 죽순 및 대나무향이 그대로 살아있게 느낄 수 있는 것을 특징으로 하는 죽순을 첨가한 대나무 통 도토리묵의 제조방법이다One node is cut alive to a certain size and cut into half lengthwise again, and the surface and the outside are thoroughly cleaned, and then the two separated bamboos are put into a cylindrical shape and tied together with a string so that they do not move. Ultraviolet sterilization process and clean washed bamboo shoots are put in boiling water at 100 ° C, boiled for 40 ~ 50 minutes, take out bamboo shoots, dried to make powder and sterilized. Add 3 parts by weight of bamboo shoot powder and mix it with purified water, add 3 parts by weight of natural salt, stir until about 30 minutes with tender fire, add 2 parts by weight of vegetable oil, and add about 10 minutes with high heat. Stir well and close the lid to produce steam for about 10 minutes. It can neutralize the cold nature of bamboo shoots and the warm nature of acorn jelly. Injecting the acorn jelly into sterilized bamboo barrel and putting it in the UV sterilizer for low temperature aging for about 10 ~ 12 hours so that the bamboo ingredients naturally penetrate into the acorn jelly. At this time, by cutting the length of the living bamboo barrel into a cylindrical shape and tying it again with a single string, it is possible for consumers to easily take out the low-temperature aged acorn jelly and prevent the damage of acorn jelly as much as possible. It is a method of making bamboo barrel acorn jelly with bamboo shoots, which is characterized by the freshness of acorn jelly, bamboo shoots, and bamboo scents.
KR1020070009754A 2007-01-31 2007-01-31 The acorn-starch jelly in a bamboo bowl that added bamboo shoots KR20080071652A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101243490B1 (en) * 2011-03-14 2013-03-13 신덕자 Method for preparing mung-bean jelly using bamboo leaves and bamboo shoots
KR20190060286A (en) * 2017-11-24 2019-06-03 모링가 농업회사법인 주식회사 Meringue pickling and its preparation method

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101243490B1 (en) * 2011-03-14 2013-03-13 신덕자 Method for preparing mung-bean jelly using bamboo leaves and bamboo shoots
KR20190060286A (en) * 2017-11-24 2019-06-03 모링가 농업회사법인 주식회사 Meringue pickling and its preparation method

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